Crepes

1. In a large bowl, add the milk, flour, egg and 5 ml (1 tsp) of melted butter or margarine and mix with a fork until the crepe batter has a smooth and even texture.

Variation: For dessert or breakfast crepes, add 5 ml (1 tsp) of vanilla and 1 ml (¼ tsp) of ground cinnamon.

2. Heat a medium-size frying pan and add 5 ml (1 tsp) of butter or margarine.

3. Add a ladleful (about 60 ml / ¼ cup) of the crepe batter in the frying pan and tip the frying pan so the batter covers the bottom of the pan in a thin layer.

4. Cook the first side of the crepe until the edge is browned and a few small bubbles form on the surface. Using the spatula, flip the crepe and cook on the second side for about 2 minutes, or until the crepe is cooked.

5. Place the crepe on a plate and cover with a clean dish towel or aluminum foil so it stays warm and moist.

6. Add another 5 ml (1 tsp) of butter and repeat steps 3, 4 and 5 until all the batter is used up, stacking the crepes under the dish towel or the aluminum foil.

Nutritional balance

This recipe provides foods from the following food groups:

• Grain products

To use these crepes as a main course, serve with:

• Vegetables or fruit of your choice
• Meat and alternatives (chicken, eggs or nuts, for example)
• Cheese or a glass of milk or fortified soy beverage